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Tuesday, October 16, 2007

Just like my baking partner in crime, Peabody (who is packing and moving right now), I am not posting as much as I would like to and let alone comment on other people's blogs but the past few months have been rich with life and full of good times and family moments that have kept me away and scrambling for time to come here and post. Not, that I haven't been baking! First there was my goddaughter Sophie during August, then a brief escapade to the beach and then my parents arrived. This Thursday I will be flying to my favorite home away from home and walking the markets and baking up a storm with another favorite lady of mine. That's right folks, Lisa and I are at it again, but this time we have Mary to add fuel to the fire! I "need" a little weekend away! When I come back next week, we have another friend staying with us for a week....so you can imagine than my posts will be sparse...but I promise a filled November...how's that?

I could not leave for my little escapade without celebrating World Bread Day, hosted again by the wonderful and talented Zorra from Kochtopf. Last WBD was a huge success and the After Party was a blast also. I know this is last minute, but this will give you the general mood of things around here at Casa Tartelette for the past few months and the coming weeks....rush...rush...rush... Except that for this bread, ain't nothing but waiting, and being rewarded with the sweetest scent of yeasted apricot dough on a chilly morning (allright everything was there but the chilly part this morning). I know it's last minute to post about World Bread Day, but trust me we have been celebrating by nibbling on this all day long!

The recipe is from one of my favorite break baker, the super talented Paul Hollywood. I first caught a glimpse of his talent during an interview on the French food network years ago and I fell in love with his simple and down to earth demeanour. I started collecting some of his recipes and was delighted to find a library of his tv show on the UK food network. Some recipes also have videos to go along and it becomes quite entertaining to listen to him while you bake. I bookmarked his recipe for Apricot Couronne at least a couple of years ago and it took me all this time to finally make it. Boy! Did I miss on something good for a long time! This bread is easy to make, the dough is soft and stretchable at will and the scent as you cut into it and serve it with a hot cup of tea is just ...perfect. Makes me want to have a never ending supply of apricots and yeast to make this everyday! I made a a few change to it by substituting dried cherries for the raisins, adding orange marmelade inside with the filling instead of using it for a glaze. Don't be scared by the cutting through of the roll and twisting of the dough, there is really nothing to it if you just dive in (Look at the video and you will see what I am talking about).

1. Prepare the filling. Place the apricots and orange juice in a bowl and set aside to marinate for a couple of hours.2. To make the dough, place the strong white flour, salt, butter, warm milk, yeast and egg in a mixing bowl. If using dried yeast, dissolve in the warm milk first, let stand 10 minutes, then add the rest of the ingredients.3. Mix well together to form a dough.4. Turn the dough onto a lightly floured surface and knead for 6 minutes.5. Return the dough to a clean mixing bowl and set aside to rise in a warm place for 1 hour.6. While the dough is rising, drain the marinated apricots.7. In a mixing bowl, cream together the butter and brown sugar until fluffy. Mix in the drained apricots, flour, dried cherries, and walnuts.8. Turn the risen dough out onto a lightly floured surface. Roll out the dough into a rectangle, approximately 25 x 33cm.9. Spread the apricot mixture evenly over the dough rectangle. Spread the orange marmelade over it.10. Roll up the rectangle tightly until it resembles a Swiss roll. Roll it slightly then cut lengthways along the dough and plait the 2 dough lengths together.11. Place the dough plait on a lined baking sheet and set aside to rise for 1 hour.12. Preheat the oven to 200°C/400F13. Bake for 25 minutes until risen and golden. Set it aside to cool.

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comments:

Ah yes a woman after me own heart! Cherries over raisins ALWAYS!!It really is fun how we can collect recipes, save them forever, wonder what am I doing with all these things and then one day boom! You bake, you find out why!Um, you and Mary and Lisa . . . I don't want to miss any of those posts!!Think I'll have to copy this recipe . . . can't promise when it'll be baked but I know it's in my future.

I wanted to thank you for the informative and enjoyable read. I have been sitting here with my coffee and laptop enjoying a Bassoo family evening. Again many thanks, warmest of regards Chris Bassoo, Toronto, Canada

Nice switchout with the cherries for raisins. (I'm not a huge fan of raisins in baked goods, but I like them out of hand!) I'm still no bread-baking maven, but all these bread posts are making me want to try some more! (I've missed this bread event two years in a row now. There just aren't enough hours in the day!)

Fantastic! Another vote of approval for the cherries-for-raisins swap. I am not familiar with Paul Hollywood but you have given him a brilliant introduction and now I will have fun finding out more about him.

Your bread looks devine!I am so jealous, you three will have so much fun...and I will be buried in boxes. :( Though I will have a bigger kitchen(must keep my eyes on the prize). Have a great time and I will be holding you to the sugary food filled November!

you bookmarked this recipe a couple of years ago; I bake this couronne exactly 2 years ago:http://sandrakavital.blogspot.com/2005/09/couronne-aux-abricots.html

I remember there was a questioning about the dough on the baking site I posted my recipes, because the recipe say to put the egg in the dough (but then, the dough is very sticky and you have to add a lot of flour)but in his video, you can see that Paul doesn't add the egg in the dough. It's used for the egg wash!! But obviously, that didn't affect your perfect couronne!!About Paul Hollywood, he also was one of my favorite 2 years ago but now, i guess it was just because his recipes are so simple.. and because he's so charming!! I have to say that now, i much prefer someone less cute, Peter Reinhart or a woman, Rose Levy Berenbaum as wonderful and favorite bakers

Sandra (Avital): the dough was sticky with the egg but oce risen it was easy t handle. I made sure my board was well floured to roll it out. Granted his recipes are easier then Reinhart but there is something exotic about that accent...and he is cuter too!

Peabody: ditch the hubby and the boxes for the weekend and come join us! You're right: keep your eyes on the prize!

Tanna: if you make it, do not fail to report!

Abby: you still have a few hours to participate!

Susan: what can I say...I have a little thing for English accents!

Jacelyn: I emailed you. THe eggs were aged.

Eatme: it was pretty and delicious, so much so it is about just gone this morning!

I think that most bloggers must feel some degree of guilt about the amount of comments/replies that they do or don't give, no matter how many it really is. There are just so many wonderful blogs out there, it's hard to keep up with them all! So no worries Helen, the bread looks beautiful and that's what counts. :)

Oohh...my favorite three ladies together. How do you say it in French menage a trois... hmm I think I'm learning the wrong words Helen ;)I'll be bugging you three with a phone call, especially when you gals start baking!This bread looks so scrumptious with all those apricots cherry and walnuts!

Helen, I always thought you were one of the best at keeping up with the blogs...I think no one will blame you if you take a little break, especially if it means you come back refreshed and with new recipes to share! I struggle to keep up with blogs too but I never want to miss yours - there's always something like this couronne to amaze and delight me!

The bread looks beautiful...everything from your kitchen is so inspiring, Helene. :-) And wow...a weekend getaway to Lisa's lovely home! Have a blast...there is no way you won't, and I'll bet you will be up late laughing and baking the whole weekend long. :-)

You never disappoint tartelette. I can almost smell the apricots. Delish!! As usual. And I thought it was going to be tough to top the quince tarts. Speaking of which, why don't you enter that post in our Apples & thyme, just in case you don't get a chance to post anything else.

As our days are getting real cool here in Tours, I find I am looking and buying more and more breads and pains aux chocolats and pains aux raisins - of which this gorgeous bread slightly reminds me of. And the cherries...delicious and it looks beautiful too!Ronell

Gorgeous bread! I have an unused Paul Hollywood cookbook and you've inspired me to give it another chance. Sounds like life is good and full for you - yeah! I look forward to hearing all about it when life is calm again.

Hello,I have been reading your blog and I am ready to try some of the lovely recepies.But.... I live in Germany, so please:how many gramms is " a stick of butter" ?I do have USA cups and scales with ounces, but our "sticks of butter" here are 250g and that seems a bit much looking at the recepies.

I see you track a few event on your calendar; I'm hosting AFAM-Peach event this month and I'd be glad if you could add it to your list and send in a delicious entry for the event!! I simply adore your blog, and to have one of your entries would be a privilege to me!:D

This bread looks amazing. I always tend to gravitate to fruit breads, even pairing them with meats and savory soups. I'll have to try (and hopefully not fail--I'm not to versed in breadmaking) and make this soon! Thanks!